Preserving vegetables »4 methods of preserving

1. Preserving and canning

In this process, food stuffed in jars is sterilized using heat. In this way, microorganisms that would lead to spoilage are rendered harmless.

A distinction must be made between preserving and preserving:

• At the Boiling down the food is layered in the glass, poured with a stock or syrup and cooked in the wake-up pot or oven. The heat expands the air in the glass. When it cools down, it contracts again and a vacuum is created that seals the containers airtight.
• At the Can the food, for example jam, is poured into jars at boiling temperature and these are sealed without reheating. This only works if the canned food has a high sugar or acid content.

2. Freeze

Almost all healthy ingredients are retained when frozen. For storage, the vegetables are cleaned, chopped and, depending on the variety, briefly blanched. You can then freeze it in portions in containers or special freezer bags.

3. dry

This process has been used to preserve food for thousands of years. Dried tomatoes, zucchini or apple rings are classics. During the drying process, the liquid is almost completely removed from the food, so that mold and rot can no longer find a breeding ground.

You can use vegetables and fruits:

• In the air
• in the food dehydrator,
• or in the oven

dry.

4. Insertion

Vegetables such as peppers, onions or celery can be preserved by pickling them. The classic of the foods preserved in this way is likely to be the sour cucumber, which should not be missing from any snack.

The process is very simple: the vegetables are layered in a glass and poured with a hot or cold brew. The pickled foods keep for many months when stored in a dark and cool place.

Ferment

You are probably familiar with lactic acid fermentation from the popular sauerkraut:

1. The cabbage is cut into thin strips with a cabbage slicer.
2. An earthenware pot is lined with cabbage leaves.
3. A few inches of planed cabbage are put in it and pounded with a wooden pounder until juice comes out.
4. A salt and spice mixture is sprinkled over it and a new layer of cabbage is poured in.
5. Again it is mashed and seasoned.
6. Finally, cover everything with cabbage leaves, put the lid on and weigh it down.
7. In the cool cellar, the herb ferments within three to six weeks.